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The filling for this taro paste puff is made with fresh taro. This filling has a light purple color, is very creamy, and has a rich taro fragrance.

The crust of these sweet puffs is similar to curry puffs. Check them out as well.

CHINESE VERSION: 甜芋泥角

Sweet Taro Paste Puff
 

Sweet Taro Paste Puff | MyKitchen101en

Yields: 10 pcs

Ingredients:

Ingredients for taro paste filling: (Yields: 300 g)

  • 220 g taro (diced)
  • 2 pcs pandan leaves
  • 70 g fine sugar
  • ¹⁄₁₆ tsp fine salt
  • 1 tbsp cooking oil
  • 3 tbsps water

Ingredients for dough: (Yields: 300 g)

  • 180 g plain flour
  • ¼ tsp fine salt
  • 65 g margarine
  • 50 g plain water
  • 1 tsp cooking oil

Preparing taro paste filling:

1 Steam taro for 20 minutes.

 

2 Combine sugar, salt, oil and water in a sauce pot, cook until sugar has melted. Add in steamed taro, mash into paste, cook over medium-low heat until the liquid is drying up. Set aside to cool.

3 Divide filling into 10 portions (30 g each).

 

Preparing dough for puff skin:

1 Mix together plain flour and salt, then rub margarine into flour mixture.

2 Add in water, knead until a dough is formed. Add in cooking oil, knead until well blended.

3 Divide dough into 10 portions (30 g each), cover with cling wrap, rest for 10 minutes.

Making Taro Paste Puff:

1 Flatten dough into oblong shape with rolling pin, top with taro paste filling, fold into half, seal and pleat the edges.

2 Preheat 700 ml of cooking oil to 170°C/340°F, turn to medium heat, deep-fry taro paste puffs until golden brown.

3 Put fried taro puffs on a strainer ladle to drain off the oil.

4 Allow the puffs to slightly cool down before serving.

Sweet Taro Paste Puff

Sweet Taro Paste Puff

The filling for this taro paste puff is made with fresh taro. This filling has a light purple color, is very creamy, and has a rich taro fragrance.
5 from 3 votes

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Prep Time 30 mins
Cook Time 30 mins
Resting 10 mins
Total Time 1 hr 10 mins
Course Appetizer, Snack
Cuisine Southeast Asia
Servings 10 pieces
Calories 181 kcal

Ingredients
 
 

For taro paste filling: (Yields: 300 g)

  • 220 g taro diced
  • 2 pcs pandan leaves
  • 70 g fine sugar
  • ¹⁄₁₆ tsp fine salt
  • 1 tbsp cooking oil
  • 3 tbsps water

For dough: (Yields: 300 g)

  • 180 g plain flour
  • ¼ tsp fine salt
  • 65 g margarine
  • 50 g plain water
  • 1 tsp cooking oil

Instructions
 

Preparing taro paste filling:

  • Steam taro for 20 minutes.
  • Combine sugar, salt, oil and water in a sauce pot, cook until sugar has melted. Add in steamed taro, mash into paste, cook over medium-low heat until the liquid is drying up. Set aside to cool.
  • Divide filling into 10 portions (30 g each).

Preparing dough for puff skin:

  • Mix together plain flour and salt, then rub margarine into flour mixture.
  • Add in water, knead until a dough is formed. Add in cooking oil, knead until well blended.
  • Divide dough into 10 portions (30 g each), cover with cling wrap, rest for 10 minutes.

Making Taro Paste Puff:

  • Flatten dough into oblong shape with rolling pin, top with taro paste filling, fold into half, seal and pleat the edges.
  • Preheat 700 ml of cooking oil to 170°C/340°F, turn to medium heat, deep-fry taro paste puffs until golden brown.
  • Put fried taro puffs on a strainer ladle to drain off the oil.

Video

Notes

This recipe yields a 10 pieces of taro puffs.
The nutritional value for reference is for 1 piece of taro puff.

Nutrition (per serving)

Calories: 181kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 139mgPotassium: 162mgFiber: 1gSugar: 7gVitamin A: 249IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword taro paste puff, taro puff, taro puffs, yam puffs
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